Monday, 17 September 2012

Nepali Alu Ko Achaar.

Nepali Alu Ko Achaar.

There is no fixed recipe as such as far as quantities go , or even otherwise as this recipe varies from home to home as most do . Adjust the flavors to suit your palate .Like most other achars from Nepal , this delicious alu ko achar is eaten at room temperature , and is considered a main dish .Make it , eat it . What's left refrigerate and never reheat. Simply place outside to bring it back to room temperature . I pick up alu bits from the fridge and work my way to looking like an alu !

1 Kg Potatoes ( never ever ever the sweet ones , that's so blasphemous ! )
2 Tablespoons Garlic Paste
1- 1 1/2 Tablespoons Ginger Paste.
Juice of 5-6 Lemons.
Haldi
2 1/2 to 3 Teaspoons Red Chili Powder ( I use more )
1/2 Teaspoon Timur Powder - trust me , this dish will taste fantastic without Timur too .
Salt.
2 Teaspoons Sesame Seed Paste ( optional )

The Chownk

Lots of Mustard Oil !
8-10 Whole Green Chilies ( with slits )
1/4 Teaspoon Methi Seeds.

Boil potatoes , peel when warm . Next mix the salt and red chili , haldi powder + timur and rub on the whole potatoes , coating them nicely . Set aside for an hour .With your fingers , break the potatoes , mashing half of them totally .
Mix garlic , ginger and sesame seed paste in about 1 cup water along with the lemon juice and gently mix into the potato mash . Taste and adjust flavor as at this stage you will have a fairly good idea of the final taste .
Smoke mustard oil , about 200 Ml ( be kind to your palate and add another 100 ml , I mean it . ) , splutter the methi seeds 5 seconds and add the green chilies and almost immediately pour over the potatoes , mixing well . This is a spicy and tangy dish , tweak to suit your taste buds !
That's all it takes to make this delicious alu ko achar !

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